toodle.

Loin of Venison en Croûte with Buttered Savoy Cabbage

Seared venison loin wrapped in parsley pancakes and puff pastry with mushroom duxelles, served with buttered savoy cabbage.

DinnerVenisonPancakesPastryShowstopper
Estimated Nutrition
Calories
1062.6
kcal / serving
4250.4 kcal total
Carbs
59.1g
per serving
236.4 g total
Fat
72.2g
per serving
288.6 g total
Protein
45.6g
per serving
182.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
0.5
tsp
Sugar
275
g
Puff Pastry
ready-made
Dairy
50
g
Butter
for duxelles
150
ml
Double Cream
350
ml
Full-Fat Milk
1
piece
Egg
free-range, beaten
1
tbsp
Butter
melted, for pancakes
25
g
Butter
for searing venison
1
piece
Egg
free-range, beaten, for glaze
50
g
Butter
for cabbage
GrainsCereals
110
g
Plain Flour
Liquids
500
ml
Beef Stock
reduced
Meat
450
g
Loin Of Venison
trimmed
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
3
tbsp
Parsley
chopped fresh
1
tbsp
Sage
chopped fresh
OilsFats
3
tbsp
Vegetable Oil
Vegetables
1
piece
Fennel
bulb, roughly chopped
250
g
Field Mushrooms
roughly chopped
1
piece
Onion
peeled, roughly chopped
1
piece
Savoy Cabbage

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18